Tuesday, February 10, 2009

Dal Kebabs

It is a great protein rich snack dish for whole family.


  • ½ cup Chana Dal (Bengal Gram)
  • ½ cup split Moong Dal (Green Gram)
  • 1 onion finely sliced
  • 1 tsp ginger garlic paste
  • ½ tsp garam masala powder
  • ½ red chili powder
  • ½ tsp ginger powder
  • Salt to taste
  • ½ chat masala
  • ½ tsp fenugreek powder (optional)
  • ½ saunf powder (Fennel Seeds)
  • 1 tbsp mint leaves (Pudina) finely chopped
  • 1 tbsp cilantro finely chopped
  • 1 green chili finely chopped
  • 1” cinnamon stick
  • 1 large brown cardamom
  • 1 cup cooking oil


  • Soak both the dals in water for about 3-4 hrs.
  • Heat 2 tbsp of cooking oil in a small pan on a medium flame. Add sliced onions and fry until they are golden brown.
  • Grind the soaked dals and fried onion to a thick paste using minimum water.
  • Now heat 3-4 tbsp of cooking oil in a medium-sized non-stick pan, on a medium flame. Add cinnamon and brown cardamom and stir-fry until they are light brown.
  • Add ginger garlic paste to it and fry until pink in color. Now add dal paste and fry for about 5 minutes until dal is dehydrated and can be shaped into balls.
  • Remove dal mix from heat and cool it.
  • Add all the ingredients to it except oil and mash it with hands to get smooth dal dough. Remove cinnamon stick and cardamom piece.
  • Divide the dough into 8-10 equal parts. Flatten each portion into round patty shaped kebabs.
  • Heat 2 tbsp of oil in a frying pan and shallow fry these kebabs on medium heat. Turn the kebabs and add more oil. Fry until they are light brown and crispy.
  • Garnish with onion, tomato and serve hot with Mint-coriander chutney.

Do You Know?
The word kebab is derived from the Persian (aab means water and kum means less - it is a dish cooked with less water).
Not all kebabs are made of meat. From the state of Kishengarh in Rajasthan comes the dahi ka kebab, made with yogurt and chickpea flour flavored with saffron.

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